This recipe is designed to make a moderately strong Abbey Ale that is pale amber in color. The fermentables include 10 percent wheat extract. Fermentables also include Biscuit Malt, Special B Malt, Flaked Oats, and Belgian Candi Sugar (clear). It uses Continental hops dosed for low hop presence, with additions for bittering, flavor, and aroma. The Belgian Ale yeast contributes an estery flavor and aroma.